Chile Poppers Recipe
Jalapeno peppers stuffed with cream cheese dipped in a spicy breading and fried until golden brown.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peppers
Filling
Breading
Frying
Method
Preparation of Peppers
- 1
Prepare the Jalapenos
Wash the jalapeno peppers under cold water. Cut the tops off of each pepper and remove the seeds and membranes using a small spoon or knife. Set aside.
Making the Filling
- 2
Prepare the Cream Cheese Filling
In a medium bowl, combine the cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth and well combined.
Stuffing the Peppers
- 3
Stuff the Peppers
Using a small spoon or piping bag, fill each jalapeno pepper with the cream cheese mixture, packing it in gently until full.
Breading the Peppers
- 4
Prepare the Breading Station
Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine breadcrumbs, cayenne pepper, paprika, and pepper.
- 5
Bread the Peppers
Coat each stuffed jalapeno in flour, shaking off any excess. Dip into the beaten eggs, then roll in the breadcrumb mixture until fully coated.
Frying
- 6
Heat the Oil
In a large, deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Jalapeno Poppers
Carefully place the breaded jalapeno poppers in the hot oil, a few at a time, and fry for 3-4 minutes or until golden brown. Remove and drain on paper towels.
Serving
- 8
Serve
Serve the chile poppers hot, optionally with a side of ranch dressing or salsa for dipping.